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Sunday, March 27, 2011

Yeasted Meringue Coffee Cake (DB)

The March 2011 Daring Bakers’ challenge was hosted by Ria of Ria’s Collection and Jamie of Life’s a Feast. Ria and Jamie challenged The Daring Bakers to bake a yeasted Meringue Coffee Cake. Jamie found this recipe on a piece of yellowed paper in her dad’s collection of clipped out and hand-written recipes from the 1970’s, no source, no date, and she tried the recipe and loved it! It's a gorgeous brioche-like dough rolled jellyroll style around a layer of whipped meringue, cinnamon, sugar, and chocolate chips, then shaped into a wreath and baked.

I halved this recipe because I didn't really see the need to have two coffee cakes around the house tempting me! The recipe was easy to follow, and instead of kneading the dough by hand I let my KitchenAid dough hook do the work for me. I did have to add a little extra flour until the dough was ready and was no longer sticking to the sides of the bowl, but otherwise the recipe was really straightforward. I used the filling recommended by Jamie, sans nuts, and simply doubled the amount of cinnamon in the mixture. It came out just right!

I wasn't sure what to expect from the meringue layer that is rolled into this cake, but as Ria and Jamie describe, the meringue "miraculously melts into the dough as it bakes leaving behind just a hint of sweetness and adding to the perfect moistness of the cake." Some of it does ooze out between the slits cut into the cake, and that part of the meringue bakes up into slightly crisp, ooey gooey goodness!

Thanks Ria and Jamie, for hosting this month's challenge. It was delicious and I'll definitely be making it again. Make sure you check out the Daring Bakers' Blogroll to see how everyone else enjoyed this wonderful breakfast treat.

And don't forget - I'm giving you two chances right now to enter to win a $100 Visa gift card. There are just a few days left to enter the giveaway that ends on March 31st. You have until April 11th to enter my second giveaway here.

FILLED MERINGUE COFFEE CAKE
Makes 2 round coffee cakes, each approximately 10 inches in diameter
The recipe can easily be halved to make one round coffee cake

**Garam (means “hot”) masala (means “mixture”) is a blend of ground spices and is used in most Indian savory dishes. It is used in limited quantities while cooking vegetables, meats & eggs. There is no “one” recipe for it as every household has a recipe of their own. Below, I am going to share the recipe which I follow.
4 or 5 sticks (25 g) Cinnamon Sticks (break a stick and open the scroll)
3 ½ tablespoons (25 g / less than an ounce) Cloves, whole
100 g. (3.5 oz.) Fennel seeds
4 tablespoons (25 g / less than an ounce) Cumin seeds
1 ½ tablespoons (10 g / less than half an ounce) Peppercorns
25 g (less than half an ounce) Green Cardamom pods

In a small pan on medium heat, roast each spice individually (it hardly takes a minute) until you get a nice aroma. Make sure you stir it throughout so that it doesn’t burn. As soon as each spice is roasted, transfer it to a bowl to cool slightly. Once they are all roasted, grind into a fine powder by using a coffee grinder, or pestle & mortar. Store in an airtight container and use as needed.

Directions:Prepare the dough:
In a large mixing bowl, combine 1 ½ cups (230 g) of the flour, the sugar, salt and yeast.
In a saucepan, combine the milk, water and butter and heat over medium heat until warm and the butter is just melted. Ria’s version: add the 10 saffron threads to the warmed liquid and allow to steep off of the heat for 10 minutes. This will give the mixture a distinct aroma and flavor and a yellowish-orange hue.

With an electric mixer on low speed, gradually add the warm liquid to the flour/yeast mixture, beating until well blended. Increase mixer speed to medium and beat 2 minutes. Add the eggs and 1 cup (150 g) flour and beat for 2 more minutes.

Using a wooden spoon, stir in enough of the remaining flour to make a dough that holds together. Turn out onto a floured surface (use any of the 1 ½ cups of flour remaining) and knead the dough for 8 to 10 minutes until the dough is soft, smooth, sexy and elastic, keeping the work surface floured and adding extra flour as needed.

Place the dough in a lightly greased (I use vegetable oil) bowl, turning to coat all sides. Cover the bowl with plastic wrap and a kitchen towel and let rise until double in bulk, 45 – 60 minutes. The rising time will depend on the type of yeast you use.

Prepare your filling:In a small bowl, combine the cinnamon and sugar for the filling if using. You can add the chopped nuts to this if you like, but I find it easier to sprinkle on both the nuts and the chocolate separately.

Once the dough has doubled, make the meringue:
In a clean mixing bowl – ideally a plastic or metal bowl so the egg whites adhere to the side (they slip on glass) and you don’t end up with liquid remaining in the bottom – beat the egg whites with the salt, first on low speed for 30 seconds, then increase to high and continue beating until foamy and opaque. Add the vanilla then start adding the ½ cup sugar, a tablespoon at a time as you beat, until very stiff, glossy peaks form.

Punch down the dough and divide in half. On a lightly floured surface, working one piece of the dough at a time (keep the other half of the dough wrapped in plastic), roll out the dough into a 20 x 10-inch (about 51 x 25 ½ cm) rectangle. Spread half of the meringue evenly over the rectangle up to about 1/2-inch (3/4 cm) from the edges. Sprinkle half of your filling of choice evenly over the meringue (ex: half of the cinnamon-sugar followed by half the chopped nuts and half of the chocolate chips/chopped chocolate).

Now, roll up the dough jellyroll style, from the long side. Pinch the seam closed to seal. Very carefully transfer the filled log to one of the lined cookie sheets, seam side down. Bring the ends of the log around and seal the ends together, forming a ring, tucking one end into the other and pinching to seal.
Using kitchen scissors or a sharp knife (although scissors are easier), make cuts along the outside edge at 1-inch (2 ½ cm) intervals. Make them as shallow or as deep as desired but don’t be afraid to cut deep into the ring.

Repeat with the remaining dough, meringue and fillings.

Cover the 2 coffee cakes with plastic wrap and allow them to rise again for 45 to 60 minutes.

Preheat the oven to 350°F (180°C).

Brush the tops of the coffee cakes with the egg wash. Bake in the preheated oven for 25 to 30 minutes until risen and golden brown. The dough should sound hollow when tapped.

Remove from the oven and slide the parchment paper off the cookie sheets onto the table. Very gently loosen the coffee cakes from the paper with a large spatula and carefully slide the cakes off onto cooling racks. Allow to cool.

Just before serving, dust the tops of the coffee cakes with confectioner’s sugar as well as cocoa powder if using chocolate in the filling. These are best eaten fresh, the same day or the next day.